"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-20-2017, 10:49 PM   #1
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,447
Phylo, how many layers?

Need a quick answer from anyone who is still up!!

Have to make some phylo cups tomorrow to hold a tsp of a spinach concoction for an appetizer. Thought I could buy them pre-made but duh.... no! So now I have to make them myself... my question is...

Pkg of frozen phylo that I have does not give layer recommendations nor temps and times...

How many layers/sheets would suffice? 2 certainly doesn't seem like enough... 3??? 4??? surely not more?

Press into mini muffin tins and bake at ??? for ??? minutes?

__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 01-20-2017, 11:15 PM   #2
Executive Chef
 
Join Date: Mar 2008
Posts: 3,672
Since it is thin, and it does not 'rise'. Start making them, butter the bottom and sides of the tin. Cut small squares out of phylo dough big enough to fit side to side on bottom of muffin cup and up the sides. (6x6 inches perhaps, or 4x4 inches, get out your ruler), start layering --offsetting the corners of the squares, with butter between each layer (and on top and bottom). 3 layers may be perfect, 4 layers may be too many. You'll have to try a few and see what you like the best. (one layer might be too fragile to hold up) Bake the test ones, and see what you like best, browning the tips of the corners of the dough. I hope that helps, that is what I'd do.

ETA: It may only take 5 minutes or 10 minutes to bake, watch for browning, try a 350 degree F oven.
__________________

blissful is offline   Reply With Quote
Old 01-21-2017, 06:53 AM   #3
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,074
If you still need help.

HOW TO MAKE PHYLLO CUPS - Athens Foods

Technique: Making Phyllo Cups | The Kitchn

Mini Phyllo Cups Filled with Shrimp Salad Recipe : Paula Deen : Food Network

The first 2 sprinkle with sugar, but just omit that. Paula Deen's is for a savory. Looks like they all use 5 layers.

Oh, Google "how to make phyllo dough cups" if none of the above look good to you.
medtran49 is offline   Reply With Quote
Old 01-21-2017, 06:55 AM   #4
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,074
Oh, since you are using mini muffin tins, 4 might be enough. I think the 5 layers were for regular size.
medtran49 is offline   Reply With Quote
Old 01-21-2017, 08:27 AM   #5
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,447
Thanks heaps and heaps guys... heading for the kitchen now...
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 01-22-2017, 09:04 AM   #6
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,447
Well, it was certainly trial and error LOL. but they actually came out very well.

1st.. think we 'buttered' the layers a bit too thickly - I didn't realize the brush I gave her to use soaked up so much. It was a new one which I hadn't used yet, my bad, should have given her the one I was used to. No harm done thou.

2nd.. we tried 3 - 4 - 5 layers. I preferred 3, she preferred 5. We compromised on 4.

3rd.. we started off with a 350 oven then bumped it up to 375. That went too quickly so we went back to 350. But truly have to keep an eye on them.. times varied with the thickness.

Filled them with a chipotle creamed spinach yumminess, popped them in the carry pan and off we went to our supper. (we should have doubled the chipotle called for )

and I forgot to take pictures... sigh
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 01-22-2017, 10:00 AM   #7
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,074
Glad it worked out for you.
medtran49 is offline   Reply With Quote
Old 01-22-2017, 10:19 AM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,168
Quote:
Originally Posted by dragnlaw View Post
No harm done thou.
Just out of curiosity - is there a reason why you spell "though" like the Biblical "thou"? I always hear it that way in my head when reading it
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 01-22-2017, 03:34 PM   #9
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,447
Too funny GG, never thought of it in the biblical terms!

Around here it is an acceptable abbreviation of 'though', but now that you've put the other pronunciation in my head...
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 01-22-2017, 04:05 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,168
Quote:
Originally Posted by dragnlaw View Post
Too funny GG, never thought of it in the biblical terms!

Around here it is an acceptable abbreviation of 'though', but now that you've put the other pronunciation in my head...
It never occurred to me that a one-syllable word needed to be abbreviated.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 01-22-2017, 04:13 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,625
Quote:
Originally Posted by dragnlaw View Post
Too funny GG, never thought of it in the biblical terms!



Around here it is an acceptable abbreviation of 'though', but now that you've put the other pronunciation in my head...

I think "tho" would be a better abbreviation if you feel you need one.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-22-2017, 04:56 PM   #12
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,447
Oh boy, now we are really getting into semantics!

One syllable verbalized words don't need to be... but in typing and writing a 6 letter scripted word could be.

When we see "Tbsp or tsp" we verbalize the words tablespoon and teaspoon.. we don't say thhhbbbsp tttssspp. Although Victor Borge might have!

Andy you could very well be right but I didn't invent the abbreviation. Like GG when she sees 'thou' she pronounces it biblically... when I see "tho" my mind says 'ow' with a th ... Which pretty much comes out to the biblical 'thou'. And don't ask me why or how the random actions of my cranial synapses' seem to control the semantic bouncing around in there!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 01-27-2017, 08:53 AM   #13
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,135
Most phyllo pastry in UK is frozen so just a side-line - According to Delia Smith Phyllo pastry doesn't have fat in it so it's ok to re-freeze what you don't use.

Don't shoot the messenger as I haven't tried this.
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 01-27-2017, 09:10 AM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,168
Quote:
Originally Posted by Mad Cook View Post
Most phyllo pastry in UK is frozen so just a side-line - According to Delia Smith Phyllo pastry doesn't have fat in it so it's ok to re-freeze what you don't use.

Don't shoot the messenger as I haven't tried this.
I thought phyllo dough has olive oil in it.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 01-27-2017, 09:10 AM   #15
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,410
"thou" is acceptable abbreviation according to Merriam Webster dictionary, I think ("I think" not because I don't know, but because I can't remember the discussion on NPR about which dictionary is accepting that spelling) .
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-27-2017, 11:17 AM   #16
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,021
Quote:
Originally Posted by Mad Cook View Post
Most phyllo pastry in UK is frozen so just a side-line - According to Delia Smith Phyllo pastry doesn't have fat in it so it's ok to re-freeze what you don't use.

Don't shoot the messenger as I haven't tried this.
I use frozen Phyllo pastry. I always re-freeze what I don't use. When I make my spinach pies (Ms. Mofet's Spinach Pies) I use lots of butter between layers and freeze uncooked spinach pies to be baked later. Haven't had a problem.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 01-27-2017, 12:23 PM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,168
Quote:
Originally Posted by CharlieD View Post
"thou" is acceptable abbreviation according to Merriam Webster dictionary, I think ("I think" not because I don't know, but because I can't remember the discussion on NPR about which dictionary is accepting that spelling) .
"thou" is an acceptable abbreviation for "though"? I'm not seeing it.

https://www.merriam-webster.com/dictionary/though

https://www.merriam-webster.com/dictionary/thou

https://www.merriam-webster.com/dictionary/tho
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 01-27-2017, 12:23 PM   #18
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,074
I've always refrozen as well, even several times. Occasionally, it will start to tear easier but that's the only problem I've run into.
medtran49 is offline   Reply With Quote
Old 01-27-2017, 02:08 PM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,625
Quote:
Originally Posted by GotGarlic View Post
I thought phyllo dough has olive oil in it.
Phyllo is made with flour and fat. The fat can be oil or butter.

The phyllo we by is almost always frozen. Have refrozen it with no noticeable issues.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-27-2017, 04:05 PM   #20
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,447
Puff pastry is multi layered with the butter already between the sheets.

Phylo are very dry and super thin, single sheet. These are made with an oil rather than a fat but then generally have butter or an oil spread between them to make them "flaky".

To a certain extent they are interchangeable but obviously with differences. Puff pastry "puffs". Phylo doesn't 'puff' but does have multiple (and delightful) layers of crunch. It really depends on the recipe and the end result you are looking for.
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Reply

Tags
layers, other, phylo

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:34 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×